14604050798 6858ebdc5e Chocolate Bourbon Biscuit Recipe

Something of an ongoing discussion in our household is whether the king of biscuits is the chocolate bourbon or the chocolate digestive. Now, obviously, all right thinking people know and understand that it is indeed the chocolate digestive. A quick vox pop on my personal Facebook page (I have plenty of English friends) even confirmed this fact.

But Andy maintains that the bourbon is king and when I saw this recipe I figured it would be worth giving them a crack. Especially as I am yet to spot the ‘real’ deal in shops here in Australia.

This is another recipe that I would definitely call store cupboard. If you’re a regular baker you’ll have everything to hand and even those who make more intermittent efforts will probably find that the only thing that it’s necessary to source is the golden syrup.

The biscuit dough is quick to make (especially if, like me, you throw everything in a food processor!) but actually cutting out the biscuits, cooking them, allowing them to cool and then sandwiching them together takes a little while. This is even more so the case if you have a three and a half year old assistant …

The dough does need to be kept cool. Even on a cold day in our cold kitchen, I found that by the time was on the last lot of biscuits the dough was becoming difficult to handle. If you’re operating in warmer conditions, definitely keep the dough you’re not using wrapped in cling film in the fridge.

Rolling out the biscuit dough between two sheets of cling film is a great idea – it makes turning the dough very easy to do and you don’t have to worry about the mess (either on the bench or on the biscuits) created by flour.

The biscuits keep well but do start to soften a bit once you fill them. If you’re making them ahead, don’t fill them until you need them. The buttercream filling can be made ahead too – you just need to remember to take it out of the fridge to soften a bit. I had quite a bit of filling left over, so obviously I was far too stingy … but it is absolutely delicious on toast!

Chocolate Bourbon Biscuit Recipe

Ingredients

  • 110g unsalted butter
  • 110g light brown sugar
  • 200g plain flour
  • 1 tsp bicarb
  • 40g cocoa
  • pinch of salt
  • ~ 3 tbsp golden syrup
  • 150g icing sugar
  • 5 tsp cocoa
  • 75g unsalted butter
  • ½ tsp vanilla extract
  • 3 tsp boiling water

Instructions

  1. Preheat the oven to 170°C (convention) and line a couple of baking sheets with baking paper.
  2. To make the biscuits, cream the butter and light brown sugar. Add the flour, cocoa, bicarb and salt. Then add 2 tbsp of the golden syrup. If the dough does not come together then add another teaspoon or so. Process well between any extra additions as you don't want to add too much. The exact amount you need will depend on weather conditions and your flour so it is likely to change every time you make the biscuits.
  3. Tip the dough out onto the bench and bring it together in a ball. Divide the ball into four and, if it's warm, refrigerate 3 pieces, wrapped in cling film.
  4. Roll each ball into a long sausage and place between two sheets of cling film and roll out until 2-3 mm thick. Cut into biscuits (apparently a bourbon is 6 cm x 3 cm so that's the size you're aiming for) and transfer onto the baking sheets. You'll probably need the help of a palette knife (or other broad bladed knife). Allow space between the biscuits.
  5. A bourbon has 10 indents in it - use the blunt end of a bamboo skewer to create two rows of five impressions and then bake for 10-12 minutes. The biscuits will still be soft on top but will move on the baking paper.
  6. Sprinkle a little caster sugar on each biscuit while hot and gently press in with the back of a spoon.
  7. Allow the biscuits 10-15 minutes cooling on the tray before transferring to a wire rack.
  8. To make the buttercream filling, sieve the icing sugar and cocoa (or process well in a food processor). This is important: failure to do this will result in gritty buttercream. Even if you're using a food processor you need to process the icing sugar and cocoa really well BEFORE you add the butter.
  9. Add the butter, vanilla extract and water and process until you have a smooth, fluffy cream.
  10. Sandwich the biscuits with the cream and serve.
  11. They keep perfectly well filled for a couple of days. After that they do go a little soft but still taste spot on!
http://eatingadelaide.com/chocolate-bourbon-biscuit-recipe/
 Chocolate Bourbon Biscuit Recipe

{ 0 comments }

Coopers Vintage Ale Launch 2014

29 July 2014 Events

Disclaimer: I was a guest of Coopers at the lunch. If you’re South Australian you’ll know that every winter Coopers launches its Extra Strong Vintage Ale. This is a beer that’s produced to age and every year Coopers’ head brewer, Dr Jon Meneses, plays around with the formula so no two years are the same. […]

Read the full article →

Mary Berry’s Cornish Fairings

14 July 2014 Recipes

Last Friday the small child and I were heading out for an afternoon play date so I decided that we should make something to take along. As there was no way I was going to the shops in the morning (in my defence, we’d been shopping on Thursday afternoon) I had to make do with […]

Read the full article →

Mushroom Mania 2014 at The Highway

14 July 2014 Events

Disclaimer: My mushroom meal was paid for by the Australian Mushroom Growers Association (AMGA). A couple of weeks ago I was approached by the AMGA to see if I was interested in joining them in promoting #mushroommania2014. You may have noticed that there are relatively few recipes featuring mushrooms on this site. This is because […]

Read the full article →

Charmaine Solomon’s Lamb Doh Piaza

10 July 2014 Recipes

On first moving to the UK I remember being amazed by the range of curries available in curry restaurants. I lived in Rochester, in Kent, and at least ten curry restaurants within walking distance of my flats. And every single one had at least one curry I hadn’t heard of before. Having (almost literally) grown […]

Read the full article →

Super Quick and Easy Chicken Wraps

7 July 2014 Recipes

Action shot! Another awful photo but I have just acquired a new phone … will you be able to tell the difference?! I’m not sure whether I should be putting a disclaimer on this piece or not … I received this product in a goody bag at a totally unrelated event (albeit one that celebrated […]

Read the full article →

Curious Squire – New Menu Launch

30 June 2014 Restaurant Reviews

disclaimer: I was a guest at the dinner. I feel like I start an awful lot of blog posts off with “XYZ has been on my to-do list for ages”. It makes me sound like I never get out and that I’m always a mile behind all the latest places to go. The fact is […]

Read the full article →

Japanese Curry Powder

22 June 2014 Recipes

  Every year (ish) my friends and I attempt a ‘curry season kick off’ lunch. In the past we’ve focussed on a single dish (pork vindaloo, rogan josh) but this year Andy suggested looking at a region, to allow the cooks a bit more flexibility. As some friends of ours are set to visit Japan in […]

Read the full article →

Help #ForkCancer with The Longest Table

20 June 2014 Events

I am sure that most people reading this page have had cancer touch their lives in some way. I was thinking about this idly this morning and without even trying came up with the names of seven people I know who have or have had cancer. You don’t need me to tell you that treatment […]

Read the full article →

Viva Espresso

12 June 2014 Cafe Reviews

date of visit: Wednesday 11 June 2014 I have worked in the CBD for almost five years now and never really written about my lunch (admittedly, someone writing about his/her lunch may be as interesting as the same person talking about their dreams …). When I worked full time I usually took my lunch (leftovers […]

Read the full article →